Inspection Report

Business Name
Salsitas Mexican Food

Business Address
5131 W MCDOWELL RD PHOENIX AZ 85035

Permit Number
FD2405329

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/9/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. Manager arrived on-site towards end of inspection. A CFPM is required to be on the premises during all hours of operation. Provided handout with changes to Food Code. SECOND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed large bucket of birria broth with internal temperature of 57°F and hotel pan of cooked beef with internal temperature of 55°F in walk-in cooler. Ambient air temperature of walk-in cooler was below 41°F. Per manager items were cooked yesterday afternoon. Provided cooling handouts. Also observed various TCS food items such diced & sliced tomatoes, cooked chorizo, thawed out chicken nuggets, and sliced deli ham with internal temperatures ranging between 51°F and 61°F in prep cooler across from the cook top and in the cooler drawers below the cooktop. All TCS foods improperly cold held were discarded by PIC at time of inspection. Ambient air temp of prep cooler was 51°F and cooler drawers were 48°F. Also observed various TCS in-house made salsas with internal temperatures of 50°F to 52°F at salsa bar cooler, per kitchen staff salsas were placed in unit about 2 hours ago. Salsas were moved to walk-in cooler for rapid cooling. Staff will keep salsas on ice to maintain internal temperature of 41°F or below. Ambient air temp of cooler was 46°F. Discussed keeping TCS food items in walk-in cooler until units have been serviced and maintains 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed large hotel pan of cooked beef with no date mark. Per manager, beef was cooked about 2 days ago. Discussed proper date marking. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed spray bottle containing purple liquid on grill next to the hot holding unit. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were labeled, relocated and properly stored by staff at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed multiple prep coolers containing TCS food items with ambient air temperatures ranging between 46°F to 51°F. Units containing cold TCS food items should maintain an ambient air temperature of 41°F or below. Manager will have units serviced prior to re-inspection. Discussed daily monitoring of prep units to ensure they are working properly and maintain ambient air temperatures of 41°F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality Addl Notes: Observed multiple prep coolers missing thermometers. Discussed placing thermometers in prep coolers to monitor ambient air temperatures. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
A re-inspection will occur before or by Friday, July 18th for violation #36.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.